VIETNAMESE CARAMEL CHICKEN

Vietnamese Caramel Chicken image

Number Of Ingredients 9

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1 cup Coconut Water
1/4 cup Sugar
3 tablespoons Fish Sauce
1/2 cup Shallots (thinly sliced)
1/3 cup Ginger (matchstick-cut)
2 pounds Chicken (boneless/skinless and cubed)
2 tablespoons Cilantro (chopped)
1 Jalapeno
1 Lime (zest and juice)

Steps:

Combine 1T coconut water and sugar over medium high heat; stirring until golden around the edges (about 3 minutes). Reduce to medium and cook, swirling pan (not stirring) until sauce is deep in color; another 4 or so minutes. Off heat, stir in 3T fish sauce. Set over medium and stir in another 1/2C coconut water. Add 1/2C shallots and 1/3C ginger sticks. Bring to a simmer, cover and cook over low for 5 minutes. Stir in 2 lbs. cubed chicken breasts.
Cover and cook over medium , stirring occasionally, 15-20 minutes. Uncover, increase heat to med-high and simmer until chicken is glazed; about 8 minutes. Off heat, stir in desired amounts of cilantro, jalapeno (sliced) with lime juice and zest.